vanilla paste Archives

Warm pudding

Panettone bread pudding

45 minutes

Christmas recipes

Maple syrup-and blueberry-glazed gammon with roast shallots and figs

2 hours, 40 minutes

Bread pudding with caramel sauce

Serves 6

Difficulty Easy

Prep Time 30 minutes

Cooking Time 1 hour

Ingredients

8 large free-range eggs
150 g sugar, plus 2 T extra
1 l milk
1 vanilla bean, seeded
1/2 t salt
8-10 slices day-old bread such as brioche, kitka or croissants (or 6 halved croissants)

For the caramel sauce:

200 g sugar
65 ml water
125 ml cream
2 T butter
1/2 vanilla bean, seeded

Method

1. Preheat the oven to 180°C.

2. Place the eggs and sugar in a large mixing bowl and beat until well combined. Add the milk, vanilla seeds and pod and the salt. Whisk to combine.

3. Slice the bread and arrange in a large baking tray. Pour over the custard and allow to soak for 30 minutes – the bread should absorb all the custard.

4. Bake for 1 hour. If you prefer your custard a little runny, bake it for 10 minutes less.

5. To make the caramel sauce, place the sugar and water in a pan over a medium heat. Allow the sugar to melt, then bring to a boil and allow to darken slightly.

6. Add the cream and butter and gently boil for 2 minutes. Remove from the heat and add the vanilla seeds.

7. Pour the caramel sauce over the bread pudding to serve.

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Panettone bread pudding

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Maple syrup-and blueberry-glazed gammon with roast shallots and figs

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Bread pudding with caramel sauce

Bread pudding with caramel sauce

Ingredients

Method